Spatchcock Chicken on the Pit Barrel Cooker
One of my favorite ways to cook a Chicken is in my Pit Barrel Cooker. I usually cut them in half and hang them from the hooks, but today I wanted to try to cook one that had been spatchcocked. That is when you remove the backbone of the Chicken and lay it flat.
1 Chicken (4-5 pounds)
1 Tablespoon of Paprika
1 Tablespoon Chili Powder
1 1/2 Teaspoon Thyme
1 1/2 Teaspoon Garlic Powder
1 1/2 Teaspoon Onion Powder
1 Teaspoon Cayenne Pepper
1 1/2 Teaspoon Kosher Salt
1 Tablespoon Black Pepper
Start by combining all the dry ingredients to make the Chicken rub. Set aside.
Spatchcock the Chicken by cutting out the backbone. Easiest way is to follow the neck bone, cutting along the sides. Then using a sharp knife apply pressure to the breast plate and push chicken to lay flat.
Apply the rub on both sides of the Chicken. It would be best if you could allow the Chicken to sit for a few hours or even overnight in the refrigerator to dry brine.
Start the coals in your Pit Barrel Cooker. Lay the Chicken on the grate and cook until it reaches an internal temperature of 165 degrees. Remove and cover with foil for 10-15 minutes. Slice and enjoy!
Click on my video below to see me make this recipe step by step.